This Butternut Squash Pasta is a bowl of sweet and nutty comfort food. The butternut squash is the sweet. The pecans – the nuttiness. And the comfort is the Penne pasta with a warm goat cheese sauce. Who knew tossing a few ingredients together could create such a beautiful and heavenly dish.
(1) 2 pound butternut squash, peeled and cubed
1 large onion, diced
3 ounces pancetta, diced
1 pound penne pasta
8 ounce goat cheese, crumbled
1 cup chopped pecans
1 cup packed chopped basil leaves
1/3 cup grated Parmesan cheese
Preheat oven to 425 degrees. Toss butternut squash, pancetta and onion with olive oil, salt and pepper. Place on baking sheet coated with cooking spray. Bake for 40 – 45 minutes until vegetables are golden and cooked through. Remove from oven and let cool.
Cook pasta according to package directions, al dente. Reserve 2 cups of pasta water. Drain pasta.
In a large bowl, add the cooked pasta, goat cheese, butternut squash, basil, pecans and 1 cup of pasta water. Add more if needed.
Toss until cheese is melted and forms a creamy sauce. Season with salt and pepper.